Best 9 Cherry Tomato Mozzarella And Zucchini Pie Recipes

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Indulge in a symphony of flavors with this delectable Cherry Tomato, Mozzarella, and Zucchini Pie. This savory dish combines the freshness of cherry tomatoes, the gooey richness of mozzarella cheese, and the delicate sweetness of zucchini, all nestled in a flaky, golden-brown crust. Experience a burst of juicy sweetness with every bite of the ripe cherry tomatoes, perfectly complemented by the creamy, stretchy mozzarella. The zucchini adds a refreshing crunch and a touch of natural sweetness, balancing the richness of the cheese. This recipe is not only a culinary delight but also a visual masterpiece, with vibrant colors and an inviting aroma that will tantalize your senses. Whether you're hosting a brunch, a light lunch, or a casual dinner, this Cherry Tomato, Mozzarella, and Zucchini Pie is sure to impress. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your loved ones craving for more.

Let's cook with our recipes!

POTATO, ZUCCHINI FRITTATA PIZZA WITH CHERRY TOMATOES



Potato, Zucchini Frittata Pizza with Cherry Tomatoes image

Frittatas are a gluten-free and healthy choice, compared to tarts or quiche, and they are easier to make and master. Here the potato, zucchini and egg form a pizza crust of sorts. Double the pleasure: Gluten-free pizza and quiche in one.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h15m

Yield 4 as a meal and 6 to 8 as a snack

Number Of Ingredients 15

2 tablespoons EVOO
About 3/4 pound (12 ounce) bag cherry tomatoes, stemmed and halved
2 cloves garlic, grated or finely chopped
1 scant teaspoon (small 1/3 palm full) dried oregano
1 scant teaspoon (small 1/3 palm full) red pepper flakes
About 1/2 teaspoon fennel seeds or fennel pollen
1 small firm zucchini, shredded
Salt and pepper
1 russet potato
10 large eggs
About 1 cup freshly grated Parmigiano-Reggiano (a couple of handfuls)
2 tablespoons EVOO
2 tablespoons unsalted butter
2 cups shredded mozzarella or mozzarella and provolone blend or bufala mozzarella, dried on towels and thinly sliced (from one 12- to 14-ounce ball)
A small handful of fresh basil leaves, to serve

Steps:

  • For the cherry tomato topping: Preheat oven to 400 degrees F.
  • Heat a medium skillet over medium-high to high heat with EVOO, 2 turns of the pan, then add tomatoes and toss 4 minutes to slump. Add garlic, oregano, red pepper flakes and fennel, then stir or toss 1 minute and remove from heat.
  • For the frittata: Add shredded zucchini to a strainer and season with salt.
  • Peel and shred potato.
  • Press excess liquid from zucchini.
  • Crack eggs on the counter and drop into bowl (if there are stray bits of shell remove them with larger pieces of shell). Whisk up eggs until frothy and season with salt and pepper, then add Parmigiano-Reggiano and whisk to combine.
  • Heat a 10-inch cast-iron or ovenproof nonstick skillet over medium-high heat, then add oil and butter. When butter foams, add potatoes, season with salt and pepper and brown 2 to 3 minutes. Add zucchini and brown a few minutes more, then cover with eggs and let eggs settle. Place frittata in oven and bake on center rack about 15 minutes, then add mozzarella and tomato topping and roast 10 to 12 minutes more, to lightly browned and firm. Let stand at least 10 minutes, then add torn basil, cut and serve.

CHERRY TOMATO, BOCCONCINI, AND ZUCCHINI PIE



Cherry Tomato, Bocconcini, and Zucchini Pie image

This rustic pie is full of Italian flair, with tomatoes -- some still on the vine for decoration -- mozzarella, Parmesan, basil, and zucchini. Roll out the dough and place it in a pie plate; arrange the filling, fold the crust edges over, brush with an egg wash, and bake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
1 finely chopped shallot, about 1/4 cup
1 small zucchini, 7 1/2 ounces, halved lengthwise and cut crosswise into 1/2-inch-thick half moons
1 1/2 pounds cherry tomatoes, plus cherry tomatoes on the vine for garnish
1/2 cup grated Parmesan cheese
4 ounces bocconcini
3 tablespoons fresh basil, chopped
1 teaspoon finely grated lemon zest
1/4 cup plus 2 tablespoons all-purpose flour, plus more for work surface
1 tablespoon sugar
Coarse salt and freshly ground pepper
Cheese Short Crust, made with Parmesan cheese
1 tablespoon heavy cream
1 large egg yolk

Steps:

  • Heat 1 tablespoon oil in a medium skillet over medium heat. Add shallot; cook, stirring occasionally, until softened, about 3 minutes. Add zucchini; cook, stirring occasionally, until light golden and liquid has been released, about 5 minutes. Transfer to a large bowl; set aside.
  • Halve one-third of the tomatoes. Stir halved and whole tomatoes, cheeses, basil, lemon zest, flour, and sugar into shallot-zucchini mixture. Season with salt and pepper. Set aside.
  • Roll out dough on a lightly floured surface to a 13-inch circle, about 1/4-inch thick. Make seven 3-inch-long cuts around edge of dough, evenly spacing. Trim to make 7 rounded flaps. Transfer to a 10-inch pie plate. Drizzle crust with remaining tablespoon oil. Spread with filling. Fold in flaps of crust, slightly overlapping. Put tomatoes on the vine in center. Refrigerate until cold, about 20 minutes.
  • Preheat oven to 375 degrees. Whisk cream and egg yolk in a small bowl. Brush crust with egg wash. Bake pie on a rimmed baking sheet until crust is golden brown and juices are bubbling, about 45 minutes.

WHOLE-WHEAT CHERRY TOMATO AND ZUCCHINI PAN PIZZA



Whole-Wheat Cherry Tomato and Zucchini Pan Pizza image

This healthy, vegetarian pizza is high in protein and loaded with vitamin C, calcium, iron and fiber. Cut up into smaller pieces, it's perfect as a healthy hors d'oeuvre.

Provided by Food Network Kitchen

Time 3h25m

Yield One 9x13 pan pizza

Number Of Ingredients 17

1 medium zucchini, sliced 1/16 inch thick (about 8 ounces)
Kosher salt
Cooking spray
One 1-pound ball 100% Whole-Wheat Pizza Dough (recipe follows)
White whole-wheat flour, for work surface
1 cup shredded part-skim mozzarella
1 pint ripe cherry tomatoes, halved
8 pitted kalamata olives, quartered lengthwise
1/4 cup crumbled feta
2 teaspoons extra-virgin olive oil
8 basil leaves, torn
3/4 cup plus 2 tablespoons warm water (100 to 110 degrees F)
1 teaspoon honey or agave syrup
1 teaspoon active dry yeast
2 cups white whole-wheat flour, plus more for kneading
Kosher salt
1 tablespoon extra-virgin olive oil

Steps:

  • Set a pizza stone or baking sheet on the bottom rack of the oven and preheat to 500 degrees F. Toss the zucchini with 1/4 teaspoon salt in a medium bowl and let sit.
  • Spray the bottom of a 9-by-13-inch metal pan with cooking spray. Place the dough on a lightly floured surface and start pressing it into a rectangular shape. Transfer the dough to the prepared pan and press it evenly all the way to the edges. Place the pan on the hot pizza stone and partially bake for about 10 minutes. The bottom should be lightly golden brown and crisp.
  • Remove the pan from the oven. Sprinkle the crust with the mozzarella in an even layer. Pat-dry the zucchini and shingle the rounds in a single layer over the mozzarella. Spray the cherry tomatoes with cooking spray and toss with 1/4 teaspoon salt in a small bowl, then top the zucchini layer with the tomatoes, olives and feta. Drizzle all over with the olive oil.
  • Return the pizza to the oven and bake until the bottom is deep golden brown and the cherry tomatoes have wilted, 18 to 20 minutes,
  • Top with torn basil leaves. Cut into 8 squares.
  • Stir together the warm water, honey and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.)
  • Whisk the flour and 1/2 teaspoon salt together in a medium bowl. Add the foamy yeast mixture and olive oil and mix together with a stiff rubber spatula. Form the dough into a uniform ball in the center of the bowl. Be sure to scrape and use any dough stuck to the sides. The dough will be very sticky at this stage. Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours.
  • Lightly dust a baking sheet with flour. Sprinkle a generous amount of flour on a clean, dry work surface. Scrape the dough onto the floured surface and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the touch. Form the dough into 1, 2 or 4 balls, for large, medium and small pizzas. Place the dough ball(s) on the prepared baking sheet. Cover loosely with plastic wrap or a dish towel and let rest for 30 minutes. The dough can then be shaped and cooked as desired or wrapped well and frozen for up to 1 month. Thaw frozen dough at room temperature, shape and cook as desired.

Nutrition Facts : Calories 470, Fat 17 grams, SaturatedFat 6 grams, Cholesterol 30 milligrams, Sodium 980 milligrams, Carbohydrate 58 grams, Fiber 11 grams, Protein 21 grams, Sugar 5 grams

SUMMER TOMATO PIE



Summer Tomato Pie image

This is a simple but delicious side dish. It could also be a main course for a vegetarian. It's great for using all those wonderful summer tomatoes from the garden! You can change the cheeses to fit your taste as well as the seasoning. Blue cheese and fennel, Swiss cheese and thyme, Gouda and dill, whatever your favorites are.

Provided by Elizabeth

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 1h10m

Yield 8

Number Of Ingredients 8

1 recipe pastry for a single 9-inch pie crust
3 tomatoes, thinly sliced
2 teaspoons salt
3 cloves garlic, minced
¼ cup chopped fresh basil
½ cup shredded Cheddar cheese
½ cup shredded mozzarella cheese
¼ cup mayonnaise

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Press pie crust into a 9-inch pie pan; prick bottom and sides with fork.
  • Bake crust in the preheated oven until lightly browned, 10 to 12 minutes. Cool completely.
  • Reduce oven temperature to 350 degrees F (175 degrees C).
  • Place tomatoes in a single layer of a colander; sprinkle with salt. Let sit for about 10 minutes to release moisture. Blot excess moisture with a paper towel. Arrange 1 layer of tomato slices around the bottom of the cooled pie crust, overlapping the slices. Sprinkle half the garlic and half the basil onto tomato layer. Sprinkle half the Cheddar cheese and half the mozzarella cheese over basil layer. Repeat layering with remaining tomatoes, garlic, basil, Cheddar cheese, and mozzarella cheese. Spread mayonnaise over the top mozzarella cheese layer.
  • Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes. Cool on a wire rack.

Nutrition Facts : Calories 221.5 calories, Carbohydrate 13.3 g, Cholesterol 14.5 mg, Fat 16.5 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 4.9 g, Sodium 827.9 mg, Sugar 1.7 g

ZUCCHINI TOMATO PIE



Zucchini Tomato Pie image

Zucchini, tomato and onion combined with Parmesan cheese and baked with milk and biscuit mix.

Provided by VEGAS

Categories     Side Dish     Vegetables     Tomatoes

Time 45m

Yield 6

Number Of Ingredients 9

2 cups chopped zucchini
1 cup chopped tomato
½ cup chopped onion
⅓ cup grated Parmesan cheese
¾ cup biscuit baking mix
½ cup milk
3 eggs
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 10 inch pie pan.
  • Combine zucchini, tomato, onion, and Parmesan cheese in prepared pie pan. In a small bowl, combine biscuit mix, milk, eggs, and salt and pepper. Beat until smooth, then pour over vegetable mixture.
  • Bake in preheated oven for 30 minutes, or until a knife inserted into the center comes out clean.

Nutrition Facts : Calories 147.5 calories, Carbohydrate 14.2 g, Cholesterol 99.5 mg, Fat 6.9 g, Fiber 1.2 g, Protein 7.9 g, SaturatedFat 2.6 g, Sodium 516 mg, Sugar 3.7 g

CHERRY TOMATO, MOZZARELLA, AND ZUCCHINI PIE



CHERRY TOMATO, MOZZARELLA, AND ZUCCHINI PIE image

Categories     Cheese     Vegetarian     Dinner     Pizza     Fall     Spring     Summer

Number Of Ingredients 18

Crust:
2 1/4 cups all-purpose flour, plus more for dusting
1/2 cup finely grated Parmesan cheese
1 teaspoon coarse salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
1 large egg yolk, plus 1 large egg yolk, for egg wash
1/4 to ˙1/2 cup ice water
1 tablespoon heavy cream, for egg wash
Filling:
2 tablespoons extra-virgin olive oil
1 shallot, finely chopped
1 small zucchini, halved lengthwise and cut crosswise into ˙1/2-inch-thick half-moons
1 1/2 pounds cherry tomatoes
1/2 cup grated Parmesan cheese
4 ounces bocconcini (fresh mozzarella balls) or fresh mozzarella (1-inch pieces)
3 tablespoons fresh basil leaves, chopped
1/4 cup plus 2 tablespoons all-purpose flour
coarse salt and freshly ground pepper

Steps:

  • Crust: Pulse flour, cheese, salt, and butter in a food processor until mixture resembles coarse meal. Add 1 egg yolk; pulse to combine. Drizzle in ¼ cup ice water, and pulse until dough just comes together. (If dough is still crumbly, add up to ¼ cup more water, 1 tablespoon at a time.) Form dough into a disk, and wrap in plastic. Refrigerate or freeze until firm, about 30 minutes. Filling: Heat 1 tablespoon oil in a skillet over medium. Add shallot; cook, stirring occasionally, until softened, about 3 minutes. Add zucchini; cook, stirring occasionally, until light golden and liquid has been released, about 5 minutes. Transfer to a large bowl. Halve one-third of the tomatoes. Stir halved and whole tomatoes, both cheeses, basil, and flour into shallot-zucchini mixture. Season with salt and pepper. On a lightly floured surface, roll out dough to a 13-inch round, about ¼ inch thick. Make seven 3-inch-long cuts around edge of dough, evenly spaced. Transfer to a 9-inch pie plate. Drizzle shell with remaining tablespoon oil. Transfer filling to shell. Fold in flaps of dough, slightly overlapping. Refrigerate until dough is firm, about 30 minutes. Preheat oven to 375°F. Whisk cream and remaining egg yolk in a small bowl, and brush over crust. Bake pie on a parchment-lined rimmed baking sheet until crust is golden brown and juices are bubbling, 70 to 80 minutes. Transfer to a wire rack to cool slightly. Serve warm.

CHERRY TOMATO MOZZARELLA SAUTE



Cherry Tomato Mozzarella Saute image

This side dish is full of flavor and so quick to put together. The cherry tomatoes and mozzarella are perfect alongside almost any main dish you can think of. -Summer Jones, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 8

2 teaspoons olive oil
1/4 cup chopped shallots
1 teaspoon minced fresh thyme
1 garlic clove, minced
2-1/2 cups cherry tomatoes, halved
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes

Steps:

  • In a large skillet, heat oil over medium-high heat; saute shallots with thyme until tender. Add garlic; cook and stir 1 minute. Stir in tomatoes, salt and pepper; heat through. Remove from heat; stir in cheese.

Nutrition Facts : Calories 127 calories, Fat 9g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 194mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

ZUCCHINI WITH FRESH TOMATOES AND MOZZARELLA



Zucchini With Fresh Tomatoes and Mozzarella image

Provided by Mark Bittman

Categories     easy, quick, salads and dressings, side dish

Time 30m

Number Of Ingredients 7

1 1/2 pounds zucchini
1 1/2 pounds tomatoes
1 pound mozzarella
Olive oil
Balsamic vinegar
Salt and pepper
Basil, for garnish

Steps:

  • Heat a charcoal or gas grill; the fire should be medium-low and the rack about 4 inches from the heat.
  • Cut 1 1/2 pounds zucchini into 1/2-inch-thick slices.
  • Rub zucchini with olive oil, salt and pepper; grill, turning once, until nicely browned and tender, 6 to 8 minutes.
  • As zucchini cooks, slice 1 1/2 pounds tomatoes and 1 pound mozzarella into 1/4 inch rounds.
  • Toss (or layer) with the zucchini, and drizzle with balsamic vinegar and olive oil; season with salt and pepper.
  • Garnish with basil.

HEIRLOOM TOMATOES AND ZUCCHINI PIE



Heirloom Tomatoes and Zucchini Pie image

Well this was something my mom used to make. since then I have reinvented it and this is what I love to cook for summer. A slice of this ... a few slices of good skirt steak marinated and grilled and a fresh tossed salad. What more could you want? This is perfect!

Provided by SarasotaCook

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

1 frozen pie crust (thawed)
2 1/2 cups zucchini (cut into thin rounds, about 2 large zucchini)
3 heirloom tomatoes (I like to use a mix of purple, orange and red, thin sliced)
1 onion (small and cut in half and thin sliced)
3 ounces parmesan cheese, grated
4 ounces mozzarella cheese, shredded
4 ounces mayonnaise
1 cup dried breadcrumbs
1 tablespoon butter
2 tablespoons fresh parsley
1 teaspoon dried thyme
1 tablespoon olive oil, to cook the zucchini
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

Steps:

  • Pie crust -- Preheat oven to 450 degrees and unfold your thawed pie crust in a pie plate and pork a few holes in it before baking. Bake 5-8 minutes to blind bake or slightly brown before adding the filling. Just lightly brown. Follow the directions of the pie crust.
  • Vegetables -- Pre-cook the zucchini. I like to just bake on a cookie sheet lined with foil or parchment paper for 5-10 minutes. I drizzle with olive oil, salt and pepper and just spread out and bake at 400 degrees, until slightly cooked but not too soft. You just want them to get a head start is all.
  • Make the pie -- Put the zucchini slices on the bottom of the pie crust after it comes out of the oven and slightly cooled. Top the zucchini with the thin onion rings, and now top with the heirloom tomatoes, it is fun to alternate the colors if you have them. If not, just layer them slightly overlapping to top the zucchini.
  • Cheese mixture -- In a small bowl mix the cheese, mayo, parsley, thyme, salt and pepper.
  • Spread the mixture over tomatoes. In a small bowl, melt the tablespoon of butter in the microwave and then add the bread crumbs and mix well. Top the tomato pie with the bread crumbs and bake 15-20 minutes at 425 degrees until golden brown.

Nutrition Facts : Calories 282.9, Fat 15.9, SaturatedFat 6.8, Cholesterol 24.4, Sodium 747.2, Carbohydrate 24, Fiber 2, Sugar 2.8, Protein 11.1

Tips:

  • Use a variety of cherry tomatoes for a more colorful and flavorful pie.
  • If you don't have a pie pan, you can use a 9-inch springform pan.
  • To make sure the crust is golden brown and crispy, brush it with melted butter before baking.
  • Let the pie cool for at least 15 minutes before slicing and serving.
  • Garnish the pie with fresh basil or thyme for a pop of color and flavor.

Conclusion:

Cherry tomato, mozzarella, and zucchini pie is a delicious and easy-to-make dish that is perfect for a summer meal. The combination of sweet cherry tomatoes, creamy mozzarella, and savory zucchini is sure to please everyone at the table. This pie is also a great way to use up any leftover vegetables you have on hand. So next time you're looking for a quick and easy meal, give this cherry tomato, mozzarella, and zucchini pie a try.

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